What is an Oast House? What is an Oast House? 15th August 2011 What is an oast house? An oast, oast house or hop kiln is an agricultural building designed for kilning (drying) hops as part of the brewing process for making beer. An oast house' striking shape and pointed skyline is so unique and interesting, mainly found in the current and former hop-growing areas of Kent and East Sussex. When the flowers were picked from the hop plants they were taken to the oast house. Here they were dried, cooled and packed up ready to be sold to the brewery. The ground floor of the roundel housed a furnace with the heat rising through the wooden slatted ceiling to dry the hops that had been laid out above. The steam then rose through the conical roof and out through the opening (the cowl) at the very top of the pointed roof. The cowl, on top of the oast house, was shaped like a cone. It was rotated by a wind vane so catching the best air flow. This allowed air to circulate in the roundel and also the cowl allowed moisture to escape.

Most oast kilns had an attached barn which was used to cool and press the dried hops so they could be bagged and sold for beer making. It was found that square oasts were just as good at drying the hops and as they were much easier to build, most Oasts built after 1900 were square rather than round. Many oast houses converted into homes have had many additional windows added, plus much of the original fabric covered up. Our oast house at Hare Farm is unique in that we have first and foremost wanted to protect its heritage. Those who holiday there are constantly reminded they are staying in what was once the main hive of activity on the farm and which once smelled of beer everywhere! Share this on... Oast House | Great Dixter Great Dixter Biodiversity The oast house at Great Dixter is a reminder of the time when growing hops was very important to farming in the Weald of East Sussex and Kent. The dried flower of the hop plant is used in brewing to give beer its distinctive flavour. It is a climbing plant that was trained to grow up strings supported by a network of long poles arranged across the fields.

The woodlands of the area supplied the chestnut poles and also produced the charcoal once used in the furnaces of the oast houses where the hops were dried after picking. The existing Dixter oast house was constructed at the beginning of the 1890s to replace an earlier building close by of which nothing now remains. It has three square kilns side by side, each with a drying floor set over a furnace chamber below and with a cowl protruding above the roof at the top to create the draught for the fire. A passageway at ground level gives access to the three banks of furnaces. Hops were normally harvested in early September. The long bines of the plant were cut down and the flowers picked off and collected. This was a long process when done by hand so it was common for extra workers to be hired, often families from London on a working holiday. In the oast house, the picked hops were loaded onto the floor of each kiln, to a depth of about 60cm. The floors were slatted and covered in sections of cloth made from horse hair. These allowed the warm air to rise up from the furnaces below without letting the hops drop through.

When the hops had been dried enough, they were dragged through on the cloths to the upper floor of the barn attached to the kilns, tipped off and spread out to cool. Set into the barn floor is a hand operated press into which the hops were carefully loaded using a special wood and hessian shovel called a scuppet. They were then compressed into a large sack, called a hop pocket, suspended below. The bulging pockets, weighing about 75kg each, were sewn up and stored ready for dispatch. Dates recording the start of hop drying seasons can still be seen scrawled on the wooden joists supporting the barn floor. The series runs from September 7 1892, soon after the oast house was built, to September 5 1938, on the eve of the Second World War. Hop growing subsequently ceased at Dixter, as it eventually did on many other farms in the area for a variety of commercial reasons. Open to visitors The Great Barn and Oast House are open to visitors for the first time having undergone conservation work. Entrance to these buildings is included within the price of an admissions ticket. For information about the work undertaken during the Great Dixter Conservation and Education Project click here .

Press coverage Oast houses BY DAVID ROSS , EDITOR One of the most familiar sights to travelers in southeast England is the distinctive conical or pyramid-shaped oast house. These oast houses are a reminder of Britain's once thriving brewing industry. Definitions An oast house is a freestanding kiln for drying hops, "ale" is brewed without hops, "beer" is brewed with hops added. Ale has been brewed in England since Roman times if not earlier, and for more than a millennia after every house would have brewed its own ale as a matter of course. Each inn brewed its own distinctive beverage. Even Queen's College, Oxford, brewed its own ale from 1340 well into the 20th century. It was not until the late 17th century that independent breweries began to appear.English ale was made from fermented malt, but it was not until beer was introduced from the Low Countries in 1400 that hops were added to the process the create beer. Oast house, Kent In the 15th century hops began to be grown in Kent, and a flourishing brewing industry grew up in nearby London.

Kent proved to have ideal soil for growing hops, and plenty of wood for the charcoal used in oast houses to dry the hops. The main hop growing counties were Kent, Sussex, Surrey, Hampshire, Herefordshire, and Worcestershire. A hop market was set up at Little Eastcheap in London to feed the voracious demand of that city's breweries. The earliest oast house still in existance can be seen at Cranbrook, Kent. It was built about 1750. Edward VI encouraged the brewing industry and it responding by growing rapidly. Commercial breweries replaced inn brewing almost entirely by 1700, and by 1840 there were over 50,000 separate breweries. However, just 40 years later that number had dropped by half. The turn of the 20th century saw only 3,000 breweries left, and today that number is closer to 200. One of the most famous of the hop farms was that owned by the Whitbread brewery at Beltring in Kent, which was 300 acres in size and employed some 5,000 hop pickers.

The hops were generally picked into bins, and transferred to the oast houses in sacks for drying. Trivia The first place in Britain known to have brewed beer on a regular basis is Winchelsea, East Sussex, where that most "British" of drinks was introduced from the Low Countries in 1400. There are usually 3 rooms in an oast; the kiln (oven), the drying room, and the cooling room. Kilns were fired by wood until the 17th century, then by charcoal, and more recently by oil. The hops were dried in the drying room usually located just above the kiln, then dragged into the cooling room, before being pressed or baled into packets for transport to the breweries. The distinctive conical roof of the oast is necessary to create a good draught for the fire. The odd projections at the peak of the roof are cowls which can be pivoted to create just the right airflow for the kiln fire to draw properly. About 1830 the cowls were made redundant by the introduction of electric fans.

In recent years the acreage devoted to growing hops in Britain has fallen dramatically, as imported hops flood the market, leaving abandoned oast houses scattered across the former hop growing areas. Hops were picked entirely by hand until quite recently, but 1934 saw the introduction of a hop picking machine which effectively killed this labour-intensive industry. Another distinctive building that arose as part of the brewing process is the "maltings" - a special building for sprouting and drying barley to create barley malt. Some of the maltings are still in use, but many have been converted to other uses - for example, Snape Maltings (Suffolk) is now one of the premier concert halls in Europe. Although most hops are now imported and the hop industry has lost much of its former economic clout, the oast house remains a symbol of Britain's cultural heritage. So the next time you raise a glass in your favourite watering hole, take a moment to appreciate the years of history represented by that bubbling golden liquid. Cheers! Oast Houses :: Geograph Britain and Ireland ❖ Gallery An Oast House is a building used to dry fresh hops before they are sent to the brewers, to be used for flavouring beer.

Beer was not produced within the oast house itself, but some malthouses (breweries) did incorporate drying kilns for drying barley for malt. A typical Oast House consisted of the 'oast' and the 'stowage'. The oast was a kiln, with a plenum chamber fired by charcoal at ground floor and the drying floor directly above. The steep pitched roof channelled the hot air through the hops to the top. A cowl on the top of the roof allowed the hot air ('reek') to be drawn up through the kiln in a vacuum effect. The cowl pivoted to control the air extraction and stop rain getting in. The stowage, was the barn section, it had a cooling floor and press at first floor and storage area at ground floor. The dried hops were taken from the drying floor to cool and be packed using a hop press. The press packed hops in a large sack called a 'pocket' suspended to the ground floor where the pockets were stored to await collection. Typical section through an oast house ❖ Production The first form of oast house appeared around the latter part of the 1500's, with the increasing use of hops as a profitable crop.

It wasn't until the mid 1700's that hop production took off and the oast house became to be built in greater numbers, and not until the mid 1800's that it was in full production and many of the oast houses that can be seen today originated. Over 5000 oast houses were constructed with 3000 in Kent alone. Only a handful of original cowled oast houses are still in use for drying hops. One example is at Scotney Farm, a National Trust owned property (not open to the public) producing hops for 'Scotney Ale'. Today most hops are dried in modern ridge ventilated buildings. Many oast houses were demolished after the hop industry decline at the beginning of the 1900s, however there are estimated to be over of 3500 original cowl ventilated Oast Houses left standing in England, dating from the 1740's to the 1930's. The oldest surviving at Godwin House. The newest at Clockhouse Farm. ❖ Location Hops were grown throughout England but there were only a few areas that they were grown in great numbers.

Oast Houses were built in the major hop growing regions. The majority of oast houses are found in the South East in Kent (approx 60%) and Sussex (approx 20%). A large number are found Herefordshire and Worcestershire (approx 15%) there are also a small numbers inï¿½ Hampshire (approx 2%) ï¿½and Greater London Oast House grid square coverage map ï¿½ Copyright 2008 nearby.org.uk/Barry Hunter Hop picking was at its peak in England between 1860 and 1880 when around 70,000 acres of hops were picked each year. Cheap imports from Europe being the main reason for their decline. Nowadays only about 5% of hops are produced compared with the peak years. ❖ Kiln Types There are four main kiln types within the oast house. The Internal kiln Mid to late c18 Originally oast houses were adapted barns, with a kiln built in the centre. Built of timber, many burnt down, or were replaced with purpose built oasts.

The earliest remaining oast is from about 1740, but there were undoubtedly older incarnations that have since disappeared. The Square kiln Late c18 to early c19. Fires were common place in the original internal kiln, so the kiln moved outside of the building. They were around 12-14 foot across. The Round kiln Early c19 to 1920's. The most common; around 65% of oast kilns are round. It was thought that round kilns were more efficient that the square in terms of heat dissipation, and more cost efficient in materials. Early kilns 12-14 foot, later kilns 16-20 foot. Mid-late c19 to 1928. By the end of the 19th Century it was found that circular kilns were no more efficient than square kilns. The square kiln was continued, this time in larger 16-20 foot sizes in response to the large demand for hops, and economy of scale. It was down to the preference of the farmer or architect whether they chose a square or round kiln.

There are many round-kilned oast houses with additional square kilns added. Large square oasts are particularly prevalent in East Kent as by the latter part of the hop producing years East Kent was a large driving force of the industry, as there were a number of local breweries, and many newer and larger oasts were built here. Some purpose built mid c20 oasts also reintroduced cowl ventilated internal kilns, this time using a forced draught system. The Ridge ventilated kiln. Internal kiln or kilns, this time with a vent running along the top of the roof and mechanical draught. Found on modern oasts c20 to present. An octagonal kiln can be found in Hawkhurst. A kiln attached to the oast house at Littlebourne Green was built to fit in with the river. ❖ Malthouses What is the difference between an Oast House and Malthouse? As maltings have similar kilns with roof ventilators akin to the oast houses, it can sometimes be difficult to tell if a building was an oast house or maltings. Malthouses were used to dry grain rather than hops, and typically have much larger kiln sizes.

The malthouse was part of the brewery and so was significantly larger than a typical oast house. Instead of a rotating cowl they often have a square ventilator cap at the top of the kiln roof. Generally speaking those buildings outside of the South East and The West midlands are Maltings or Malthouses. There are many malthouses within the British Isles, and like oast houses, most that survive have now been converted to dwellings, usually multiple apartment units, or due to their large sizes and relatively flexible open plan layout, are particularly suited to business units. Hopping down in Kent Take the Oast House Challenge! Oast houses can still be seen all over Kent. Have you ever seen an oast house in Kent? How big are they? Is there anything unusual about them? Look at this picture; can you find any clues about what oast houses were made from and what they were used for? When the flowers were picked from the hop plants they were taken to the oast house. Here they were dried, cooled and packed up ready to be sold to the brewery. An oast house worked a bit like a tumble dryer. A fire beneath the roundel heated the hops.

The cowl, on top of the oast house, was shaped like a cylinder. It was rotated by a wind vane, which allowed air to circulate in the roundel. The cowl also allowed moisture to escape. Using the Oast House Challenge , can you explain to your friend how an oast house worked? The Oasts of Kent Ancient Britain ï¿½ Castles ï¿½ Churches/Cathedrals ï¿½ Houses/Manors ï¿½ Museums ï¿½ Towns ï¿½ Countryside ï¿½ London ï¿½ History & Folklore ï¿½ Travel Tips Test daily news The Oasts of Kent by Richard Crowhurst First time visitors to Kent and Sussex are often puzzled by these brick or stone built barns with their round or square towers. The history of the oast house is almost a microcosm of agricultural activity in 'The Garden of England' in the 19th century.

Oast houses played an important role in much of my early life -- during my formative years I lived on a farm with an impressive six-kiln oast, I had friends who lived in converted oast houses, and the first company I worked for after leaving college had its offices in a converted oast house. Oast houses were designed to dry hops (Humulus lupulus L.), the climbing plants whose dried female flowers became a vital ingredient in the brewing of beer, which overtook traditional ale (brewed with just malt) in popularity following the introduction of hops in the 17th century. Hops add flavour and aroma to beer, making it clearer and less perishable. Thanks to hops the modern British drink of 'bitter' was born. As bitter grew in popularity, commercial growing techniques for hops were developed. Hops were grown in 'gardens,' which consisted of a wire framework suspended above chestnut posts. From these wires lengths of string were suspended and the shoots of the hop plants were trained up these strings from the hop crowns, planted in the ground. The gardens were strung and maintained by stilt-walkers (a highly specialised job) and the mature hops were harvested by hand in August.

Most gardens were located in the southeast of England, although an area around Herefordshire, Worcestershire and, briefly, Shropshire and Gloucestershire was also important. The crop was picked by thousands of workers, most of whom came from London and treated the experience as their annual holiday. The 'hoppers huts' that can still be seen at the Museum of Kent Life, and other locations in Kent, illustrate the rough conditions in which whole families lived during their only visits to the countryside. The picking was organised by bin-men and paid by the 'tally' -- a token system based on the number of baskets or 'bins' picked by each person. Once picked, the hops needed to be dried on the day of harvest, and this explains the proliferation of oast houses in the main hop growing areas. An oast consists of a 'barn' section, together with the distinctive 'kiln' or 'roundel.' In the barn fresh hops from the gardens were unloaded, and dried hops were cooled on the upper floor before being packed and pressed into large Hessian sacks, called pockets. The upper floor of the kiln consisted of a latticed floor of wood and wire onto which the green hops were laid.

A fire was lit below and the air channelled through the floor to dry the hops. In the 19th century fires were usually fueled by coal or coke, but later gas and oil-fired burners took over. The humid air driven off the crop was channelled up the conical roof of the kiln and out through the distinctive wooden cowl. These were usually designed with a vane, which swung round with the wind and ensured a good draught to feed the fire. Maintaining the right amount of heat at the right time was another skilful job, and specialist 'Oasties' were employed for the hopping season. In my youth I was lucky enough to live on a farm and witness the last hop harvest being dried in the mid-eighties. The harvest revolved around the last operating kilns of a set of six near the hamlet of Crouch near Plaxtol, known locally known as the 'Six Grey Ladies.' The crop was harvested by a machine (a process that became common in the 1950s) and the hops were stripped from the 'bine' by a vast machine that occupied its own shed at the end of farmyard.

The hops were dried in one of the two operating kilns with the heat being supplied by a gas burner. After this final harvest the hop garden was ploughed up and used like any other field, while the oasts became stables and general storage sheds. Today these buildings, like many other oast houses, are luxury houses. Oast kilns began as square towers which were easier to build. Around 1840 it was decided that the heat distribution was better in round kilns and so this became the predominant design. However, as science advanced it was proved that square kilns were more efficient after all. As a result, square kilns regained their popularity in the 1890s. Most kilns are topped with the familiar white-painted cowl and weather vane, but some, especially those along the Kent and Sussex border, have a simpler, squatter, wooden chimney-type of vent. Many of these historic buildings have been converted for other uses, including offices, warehouses, shops and workshops. Even those that remain on farms are seldom used for their original purpose, often becoming simply sheds for storage or stables for horses.

Oast houses are desirable as houses and there are even companies that specialise in fitting furniture into the round kilns. On any visit to the Garden of England you are bound to see an oast house in the distance, or beside the road. Taking the time to understand these monuments to agricultural industrialisation is well worth the effort. More Information: The history of hop growing could fill several books. For those whose imagination has been captured by these enigmatic buildings and who want to know more, the following websites are an excellent starting point. The National Hop Association of England's site covers both the history of the crop and provides details of the hop and brewing trades today. Oast Houses :: Geograph Britain and Ireland ❖ Gallery ❖ Materials Like all vernacular buildings, oast houses were typically constructed from the materials local to them, using local timbers, brick, stone, tile, or slate. There were other determining factors for construction materials, such as the brick tax from 1794 to 1850. Early adapted barn oasts were simple timber constructions, with weatherboarded walls, and tiled roofs. A typical oast house was constructed of red brick, usually in a flemish bond, and had a titled roof.

Early to mid period oasts would usually have dark stained weatherboard timber framed walls at first floor. East Kent has a large number of oasts with ragstone walls. After the government dropped the 'brick tax' in 1850, round kiln roofs were often made of brick and covered with cement and tarred. They were more expensive to construct due to the material and the complexity. However they were less susceptible to catching alight, and in theory needed less maintenance than their timber counterparts. ï¿½it is not always easy to spot them as some have been subsequently covered with tiles. This photograph shows the construction of a typical timber and tile roundel roof. Slate roofs appeared on later oasts, particularly in East Kent and Hereford & Worcestershire. ❖ Details Typical eaves detail. Cogged or Dentilled brickwork. Hoist. This was used to lower pockets directly onto the cart, or lorry. Common on later oasts, particularly in East Kent. ❖ Development As hop and beer production took off, the size of oast houses increased. Small oast houses to large oast houses, with up to eight kilns As the demand for hops increased, kilns were added to increase production.

The oast house at Gatehouse Farm originally was built with two round kilns. Later a third a third roundel was added, followed by a fourth square kiln. The increase in hops meant an increase in storage. An a open slatted platform, called the 'greenstage', was often added to cope with demand. Hops waiting to be dried were stored here, the open slats prevented the hops sweating before drying. The greenstage could be attached to the stowage, or directly to the rear of the kilns, in which case an external first floor door to the kiln needed to be added. Typically a larger kiln indicates a later built kiln, as their sizes increased with the increase hop production. However, some oast houses were built with two different kiln sizes, so as to use the right size of kiln depending on the hop load to be dried. The variation allowed for a smaller load at the end of the day or during a wet season. A larger kiln would need more fuel to heat the larger space, so a smaller kiln could be more efficient for a smaller load. Kiln roofs were built of varying heights.

Problems could develop from an unsuitable height; a too shorter roof may draw out air too quickly and drying the hops too quickly, and a too taller roof may struggle drawing enough air through the cowl. During the 20th Century, oil and electricity was introduced to the oast houses, and many were adapted to suit the technology. The wood/charcoal fired kilns were changed to oil, and controlled louvred and fan driven draught systems were added to the roofs. Flues were fitted to control the fumes. The Watson ventilator, designed in the 1960's. This replaced the whole kiln roof and cowl, with a wooden mechanically draughted ventilated louvred roof. It was considered unsightly by comparison, and most have since been removed during conversion, which is why few remain. Their scarcity makes it more important that those that remain are not removed. Bottle neck roof and cowl Once an oast house had finished its life of hop-drying, the kiln roofs were often removed and replaced with a more conventional flat of pitched roof.

Nowadays, oast houses have become desirable residences and many owners and planning officers want an original looking oast, so many of those roofs are being reinstated back to their original tall roofs with cowls. Ashbourne Oast Inside the Oast - Ashbourne Oast The large property is a twin Oast House and Barn conversion with an attached Annexe, set in 2 acres of land down a short track from the main road. The property offers all the benefits of the peaceful countryside with easy access to local and regional towns. It is set in an elevated position and has far reaching views of the surrounding countryside. Unique benefits of the property The British oast is a well-loved feature of the countryside that happens to make a great home too. So what is an oast? For visitors from overseas, the distinctive circular towers with conical roofs can be quite a surprising sight. Oasts were the farm buildings where hops were traditionally dried out and packed for our brewing industry from the 16th century onwards. The word actually refers to the attached barn, where the hop press was situated, while the tower where the hops were dried should properly be called the kiln or roundel. The roundel acted like a chimney.

A charcoal-fired kiln was built at the bottom, and above were two or three thin floors where the hops were spread, through which the heat could pass, before disappearing through the white-painted cowl on the top. The Oast House | We Heart The Oast House Rob Wilkes  12 September, 2012 An oast house, as everyone with the internet and a search engine knows, is a building in which hops are dried for the brewing process. The Oast House in Spinningfields, Manchester, is now a place in which to dry, feed and water people after they have been rained on. Nestled among the glacial shimmering of the financial district’s glass and steel superstructures, this quaint throwback is a much more natural affair – brick, stone and wood all come together to create a homely and pleasantly comforting building. The Oast House has a nicely realised outside area in which to enjoy the summer sunshine, but for the other 51 weeks of the year, you’ll want to be inside unless you’re gasping for a fag.

Rustic furnishings, and touches like the sheepskin seen here, lend a warming feel to the interior, and the food, while from a modern menu, arrives on equally unprepossessing serving ware. For groups who need a little team-building, The Oast House offers an ale-tasting course to educate your palate in the finer points of beer. That beats paint-balling in my book. Manchester's not a city usually associated with sunshine, hawaiian shirts and tropical delights, but that's exactly what greets you on a visit to tiki-themed dive bar The Liars Club. Indeed, the rain-soaked streets above the basement bar became a...

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- ± - we-heart.com - ± - #aloft #aloftsarasota @visitsarasotacounty #lovefl #mysarasota #sarasota #architecture #art #concrete #urban #florida #sunshinestate #travel #instatravel #travelblogger #travelinfluencer #igtravel #travelista #wanderlust #passionpassport #ad" ["id"]=> string(17) "17870070334009496" ["from"]=> object(stdClass)#315 (4) { ["username"]=> string(8) "we_heart" ["profile_picture"]=> string(97) "" ["id"]=> string(7) "4883069" ["full_name"]=> string(8) "We Heart" } ["created_time"]=> string(10) "1484753662" } ["location"]=> object(stdClass)#316 (4) { ["latitude"]=> float(27.3339996) ["name"]=> string(14) "Aloft Sarasota" ["id"]=> int(10082782

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Sorry not sorry.

😛 - ± - we-heart.com - ± - #ad @visitsarasotacounty #lovefl #mysarasota #sarasota #veniceflorida #venicefishingpier #venicepier #sharkysonthepier #florida #sunshinestate #travel #instatravel #travelblogger #travelinfluencer #igtravel #travelista #wanderlust #passionpassport" ["id"]=> string(17) "17870427820022475" ["from"]=> object(stdClass)#326 (4) { ["username"]=> string(8) "we_heart" ["profile_picture"]=> string(97) "" ["id"]=> string(7) "4883069" ["full_name"]=> string(8) "We Heart" } ["created_time"]=> string(10) "1484694446" } ["location"]=> object(stdClass)#327 (4) { ["latitude"]=> float(27.0732367) ["name"]=> string(20) "Sharky's On the Pier" ["id

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Question: What is dried in an oast-house?
Answer: Hops